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Creamy New York Style Cheesecake Recipe with Easy Berry Compote Topping

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A smooth, rich, and creamy New York style cheesecake with a bright and slightly tart berry compote topping that balances the richness perfectly. This recipe is simple, quick, and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon (optional)
  • 6 tablespoons (85g) unsalted butter, melted
  • 4 (8-ounce) packages (900g total) full-fat cream cheese, softened
  • 1 ¼ cups (250g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 2/3 cup (160ml) sour cream
  • 2/3 cup (160ml) heavy cream
  • 2 cups (300g) mixed berries (fresh or frozen)
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then set aside to cool.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Gradually add sugar and mix well. Beat in vanilla extract.
  3. Add eggs one at a time, mixing on low speed after each addition just until combined. Scrape down the bowl occasionally.
  4. Mix in sour cream and heavy cream on low speed until fully incorporated. Batter should be silky, pourable but thick.
  5. Pour filling over cooled crust. Tap pan gently to release air bubbles. Place springform pan inside a larger roasting pan and pour hot water into roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  6. Bake at 325°F (160°C) for 1 hour 15 minutes to 1 hour 25 minutes. Edges should be set, center will jiggle slightly.
  7. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool slowly.
  8. Remove from oven, lift springform pan from water bath, cool completely on a rack. Refrigerate at least 6 hours or overnight before adding topping.
  9. For berry compote: In a small saucepan over medium heat, combine berries, sugar, and lemon juice. Cook, stirring occasionally, for about 5 minutes until berries break down and mixture is bubbly.
  10. Add cornstarch slurry to berries and cook for another 1-2 minutes until thickened. Remove from heat and cool to room temperature.
  11. Serve by spooning berry compote over chilled cheesecake slices just before serving.

Notes

Wrap the outside of the springform pan with aluminum foil before baking to prevent water leaks from the water bath. Use room temperature eggs for smooth texture. Avoid overmixing after adding eggs to prevent cracks. Slow cooling in the oven with door ajar reduces cracks. If compote is too runny, add more cornstarch slurry; if too thick, add a splash of water. Chilling overnight improves texture and flavor. Cracks are normal and do not affect taste.

Nutrition

Keywords: New York style cheesecake, creamy cheesecake, berry compote, easy cheesecake recipe, dessert, springform pan cheesecake

Find it online: https://jodierecipes.com/creamy-new-york-style-cheesecake-recipe-with-easy-berry-compote-topping/